Tlaxcalli

Tlaxcalli is the Nahuatl word for tortilla, a staple food of indigenous Mexican cuisine. These thin, unleavened flatbreads are traditionally made from nixtamalized maize, a process where corn kernels are soaked and cooked in an alkaline solution, typically limewater. This ancient technique improves the nutritional value of the corn, making it more digestible and releasing niacin. The nixtamalized corn is then ground into a dough called masa.

Historically, tlaxcalli were cooked on a comal, a flat griddle made of clay or metal, over an open fire. The resulting disks are versatile and form the basis of many Mexican dishes. They can be eaten plain, as a side dish, or used to prepare other foods. For example, they are folded or rolled around fillings to create tacos, enchiladas, flautas, and tostadas. The texture and flavor of tlaxcalli can vary depending on the type of maize used and the thickness of the tortilla. While maize is the most common ingredient, variations can also be made with other grains like wheat, though these are less traditional in indigenous Mexican contexts. The cultural significance of tlaxcalli is profound, representing sustenance, tradition, and the heart of Mexican culinary identity.